Description
These Gingerbread Pancakes combine warm spices like ginger, cinnamon, nutmeg, and cloves with rich molasses for a deliciously cozy breakfast treat. Perfectly fluffy and full of festive flavors, they are served warm with maple syrup for a comforting start to any day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 1/4 cups water
- 1/2 cup unsulphured molasses
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for griddle
To Serve
- Maple syrup
Instructions
- Preheat Griddle: Preheat an electric griddle to 375 degrees Fahrenheit to prepare for cooking the pancakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves for about 20 seconds to combine evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the water, molasses, and eggs until well combined, then mix in the melted butter.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour the wet mixture into the well while whisking. Mix just until combined; the batter will be slightly lumpy and runny. Optionally, let the batter rest for 3 minutes to thicken.
- Prepare Griddle: Butter the preheated griddle lightly to prevent sticking.
- Cook Pancakes: Pour approximately 1/3 cup of batter onto the griddle for each pancake. Cook until the bottom is golden brown and bubbles appear at the edges, then flip and cook the other side until golden brown as well.
- Serve: Serve the warm gingerbread pancakes topped with maple syrup for a delicious breakfast.
Notes
- Resting the batter for 3 minutes helps it thicken and results in fluffier pancakes.
- Use a non-stick griddle or skillet to ensure easy flipping and removal.
- Adjust spices to taste; you can add more cinnamon or ginger for extra warmth.
- Substitute water with milk for richer pancakes if desired.
- Store leftovers in the fridge and reheat gently in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
